Monster cookie lovers, this recipe is for you. I’ve had so much fun perfecting monster cookie recipes over the past few years like these energy bites and these (actual) cookies, and I knew a delicious bar packed with all of the yummy add-ins was in order.
These tahini monster cookie bars are filled with all of your favs like oats, chocolate chunks & chocolate candies, plus some extra special add-ins that make the out-of-this-world delicious. They just so happen to be gluten free thanks to almond flour and rolled oats, and are easily dairy free as well. Just LOOK at those golden edges, ooey-gooey middles, and puddles of dark chocolate.
The team and I made these amazing treats a couple of summers ago and truly became obsessed. They’re, of course, perfect straight from the oven but they’re also SO delicious and chewy right out of the fridge! Any way you enjoy them you might want to make a double batch because everyone around you will be swooning. They’re truly one of my fav easy desserts ever!
What are monster cookies?
Monster cookies are sort of a kitchen sink cookie, meaning they’re all about the mix-ins. Traditional monster cookies like my famous recipe have:
- Peanut butter
- Oats
- M&M’s
- Chocolate chips
These amazing monster cookie bars swap the peanut butter for tahini and include a few special add-ins.
Everything you’ll need to make these monster cookie bars
You seriously won’t be able to tell that these healthier monster cookie bars are both gluten-free and dairy-free. They’re SO fudgy but are made with wholesome ingredients you’ll love! Here’s what you’ll need to make them:
- Eggs: you’ll need 2 eggs to help the monster cookie bars bake up properly.
- Coconut sugar: I love the caramel-like flavor and perfect sweetness that coconut sugar adds to these bars.
- Coconut oil: for the perfect amount of moisture you’ll need a little coconut oil.
- Tahini: we’re skipping the traditional peanut butter and mixing tahini into these monster cookie bars instead!
- Flour: we’re using fine, blanched almond flour to keep the bars gluten free.
- Oats: you’ll also need some rolled oats to give them the perfect thickness. Remember to use gluten free rolled oats to keep the bars gluten free, too!
- Shredded coconut: you’ll mix in some unsweetened shredded coconut with the dry ingredients for that true monster cookie flavor.
- Baking staples: don’t forget the baking soda, vanilla extract, and salt. Learn how to make your own vanilla extract here.
- Delicious add-ins: we’re folding in dark chocolate chunks (or dark chocolate chips) and chocolate candies for melty chocolate in every bite. Remember to use a dairy free brand of chocolate to keep the bars dairy free. Don’t forget the sprinkle of fancy sea salt on top!
Simple ingredient swaps
I highly recommend sticking to this monster cookie bar recipe as closely as possible in order to get the best results! However, here are a few ingredient swaps I can recommend:
- For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own brown sugar here!
- For the coconut oil: you can also use vegan butter or, if you’re not dairy free, you could use regular melted butter.
- For the tahini: peanut butter or almond butter would also work well!
- For the mix-ins: feel free to get creative here! I think Reese’s pieces, white chocolate chips, or nuts would also be delicious.
Can I make them vegan?
Please note that I have not tested these monster cookie bars with flax eggs. Let me know in the comments if you do, and be sure to use a dairy free/vegan chocolate & chocolate candies as well.
Looking for thicker bars?
If you like your monster cookie bars more “oat-y” and thicker, feel free to use 3/4 cup of rolled oats instead of 1/2 cup. I personally prefer using 1/2 cup.
Monster cookie bars made in one bowl
- Prep your pan. Start by preheating the oven to 350 degrees F and lining a 9×9 inch pan with parchment paper.
- Mix the wet ingredients. Mix together the eggs, coconut sugar, and tahini until they’re smooth, then stir in the melted & cooled coconut oil and vanilla. Be sure you mix everything well so that there’s no oil separation.
- Add the dry. Mix in the almond flour, oats, coconut, baking soda & salt until well combined.
- Add the mix-ins. Fold in the chocolate chunks and chocolate candies, reserving half for sprinkling on top.
- Bake & enjoy. Add the dough to your prepared pan, sprinkle on the rest of the chocolate, and bake! When they’re done sprinkle with sea salt, cool & then cut and devour.
The key to perfect monster cookie bars
The key to making perfect monster cookie bars that are gooey and delicious is to slightly underbake them. Take them out as soon as the edges are getting barely golden brown. They’ll set more as you let them cool.
Storing & freezing tips
- In the fridge: I’d recommend leaving the monster cookie bars on the counter at room temperature for no more than a day or two and then storing them in an airtight container in the refrigerator.
- To freeze: allow the bars to cool completely, then cut them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More brownies and bars you’ll love
Get all of my brownies & bars here!
I hope you love these tahini monster cookie bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tahini Monster Cookie Bars
Gooey and delicious monster cookie bars filled with the best add-ins like shredded coconut, chocolate chunks, and chocolate candies! These dairy free and gluten free monster cookie bars are made with creamy tahini instead of peanut butter and make an incredible dessert for kiddos and adults.
Ingredients
- Wet ingredients:
- 2 eggs
- 1 cup (154g) coconut sugar (or sub brown sugar)
- ¾ cup (173g) tahini (or sub peanut butter or almond butter)
- ¼ cup (56g) melted and cooled coconut oil
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup (112g) packed fine almond flour
- ½ cup (48g) rolled oats (if you want them thicker/more oat-y you can do ¾ cup but I prefer ½ cup)
- ½ cup (43g) finely shredded unsweetened coconut (i use Bob’s Red Mill)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the mix-ins:
- ½ cup (90g) dark chocolate chunks or chocolate chips (dairy free if desired), divided
- ½ cup (100g) chocolate candies (I used Unreal brand candies), divided
- Fancy maldon Salt, for sprinkling on top
Instructions
-
Preheat the oven to 350 degrees F. Line an 9×9 inch pan with parchment paper.
-
In a large bowl, mix together eggs, coconut sugar and tahini until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
-
Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, shredded coconut, baking soda and salt. Finally fold in 1/4 cup of the chocolate chunks/chips and ¼ cup of chocolate candies; you’ll reserve the other half of each for sprinkling on top.
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Add the dough to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chips and ¼ cup chocolate candies. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
Recipe Notes
See the full post for easy ways to customize your bars, plus storing & freezing instructions!
Nutrition
Serving: 1barCalories: 269calCarbohydrates: 26.8gProtein: 4.8gFat: 17.4gSaturated Fat: 7.8gFiber: 3.3gSugar: 17.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 24th, 2022, republished on August 17th, 2023, and republished on July 23rd, 2024.
